Strawberry Biscuits

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strawberry biscuits
I recently made these biscuits because it’s strawberry season! The dough yields a buttery, flaky, slightly sweet biscuit that could also be labeled as a scone. The dough can be a little tricky to work with–just be patient and don’t force it and everything will come together beautifully!

a0a5942c-e678-4a62-9c3e-41018b60703c Turn the dough onto a lightly floured surface. Roll the dough into a rectangle. Carefully fold it and continue to roll it out and turn it. Finally, cut the rectangle into squares and arrange it on a baking sheet and bake until lightly browned. Allow the biscuits to cool. Once they slightly cool, they will hold their shape.

If strawberries in biscuit dough wasn’t enough, I also added fresh strawberries, honey, and fresh mint leaves to butter and made a strawberry-honey-mint butter that was absolutely divine. The sweetness from the honey and the refreshing mint flavor accented these biscuits perfectly.

Happy baking!

Strawberry Biscuits
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 9 servings
  • 1/2 cup salted butter, frozen
  • 2 1/2 cups self-rising flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1 cup chilled heavy whipping cream
  • 1 cup chopped fresh strawberries
  • 2 tablespoons salted butter, melted
  • Homemade honey-mint-strawberry butter (optional)
  1. Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.
  2. Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the strawberries, and stir 5 times. (Dough will be loose and flaky.)
  3. Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.
  4. Roll the dough to 1-inch thickness. Cut into 9 or 12 equal squares, and place on prepared baking sheet.
  5. Bake in preheated oven until lightly browned, about 15 minutes. Brush warm biscuits with melted salted butter, and serve with homemade honey-mint-strawberry butter, if desired.

This recipe was adapted from Southern Living.

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about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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